Vegan Recipes and Plant Based Cooking

I discovered a love for curry a while back. Ever since, I've been experimenting with variations on that theme. Curry is such a broad term. There are so many possibilities.  This is an American melting pot version of a curry sauce. While it has many traditional curry flavors, it also incorporates some western influences.  I use tofu and almond milk instead of coconut milk. There's also a variety of chili peppers that aren't truly Indian or even Asian. These are the chilis that are available in the grocery stores in my neighborhood.  A good curry recipe is about many layers of spices and heat. It is the original fusion dish.  Ingredients 3 Jalapenos, chunked 2 Serranos, chunked 1 Plum tomato, 1/2 inch chunks 6 Cloves garlic, halved 4 Chile de Arbol, stems removed 1/4 Cup Original Almond Milk 1/2 Cup water Half a package Firm Tofu, drained 2 Tbls Canola oil 1 Tbl Sriracha 2 tsps Garam Masala 1 Bay leaf 2 tsps Curry Powder 1 tsp Turmeric 1 tsp Paprika 1 tsp Aleppo Pepper...

Most vegan mashed cauliflower recipes call for plant milk and vegan butter. Plant milk is fine. However, I'm not a fan of vegan butters. They are often made with unhealthy oils. Tofu is superior. It's thick and creamy and a neutral flavor. It also adds a lot of protein to the finished product.  While I adore potatoes in any form, cauliflower fills you up with less calories and far more nutrition. It's also much easier to make. No peeling. Quicker cook time. And best of all, you can use a food processor.  If you've ever tried to make mashed potatoes with a blender or food processor, you know that it doesn't work out well. Never use a blade to mash potatoes unless you want to make wallpaper paste.  Cauliflower on the other hand, purees beautifully using automated blades.  Cauliflower purees best when steamed. You don't want to boil it. It will become too soft and it will get stinky.  Once you understand these basic principles, fluffy and delectable mashed cauliflo...